30C-6 |
Effects of several antemortem factors on PSE incidence of Korean slaughter pigs |
Y. I. CHOI1, Y. T. Kim1, D. Y. Kim1, C. L. Lee2, and I. K. Han3. (1) Dept. of Animal Science, Chungbuk National Univ., College of Agriculture, Cheongju, 361-763, South Korea, (2) Lotte Ham & Milk Co. Ltd., (3) Seoul National Univ. The pale, soft and exudative (PSE) pork is undesirable because consumers discriminate against its apperarance and its excessive weight loss as drip during storage, retail display and during further processing. Genetics, production systems, environment and handling of both live pig and its carcass before and after slaughter can influence the incidence and magnitude of PSE condition. Normal rate of PSE incidence in Korea was reported to range from 15% to 40%, and minimizing stress in preslaughter period could reduce risk of development of meat quality defects in Korea. The objective of this research was to examine PSE pork incidence by several antemortem factors in Korean slaughter pigs. One hundred-fifty pigs(LYD) were used to examine incidence of PSE by several antemortem factors such as sex, slaughter weight, feed withdrawal, transportation time, and holding period. Pigs were conventionally slaughtered and chilled at 4°C until 24h postmortem(PM). At 24h PM, pork loin from 5th to 13th rib was removed from left side of each carcass and qualities such as pH, water holding capacity, Hunter L*, and drip loss were evaluated. PSE pork was determined based on pH at 24h PM<5.5, Hunter L* > 55, and drip loss > 5%. The average PSE incidence was 26.6%. Barrows showed higher incidence than gilts (29.8% vs 25.0%). Pigs with slaughter weight over 120kg showed higher incidence than lighter pigs. Withdrawing feed from pigs before transportation decreased the incidence compared to feeding before transportation (21.8% vs 37.1%). PSE incidence increased with increasing transportation time. Pigs held 4~12h prior to slaughter showed the lowest incidence. These results showed that several antemortem factors could influence the PSE incidence. Therefore, these preslaughter conditions should be controlled carefully to reduce PSE pork in Korean slaughter pigs.
Session 30C, Muscle Foods: Tenderness, Quality, Processing, Marination, Oxidation, and Shelf-Life
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